These bite sized morsels are, "poetry in food;" seemingly simple in their brevity but complex and satisfying in actuality. Every culture of the world has its own sweet morsels that is part of its shared experience. Let us share with you!

Wednesday, April 17, 2013

I have been a Big Brother twice. The first time was way back in the late 80's. "Little" Justin is now all grown up and doing well in Ohio. My current Little Brother, Larry, is 11 years old and we've been matched now for more than two years. Being a "Big" is a very rewarding thing to do because more than anything, these kids just need your time. So, I'm delighted to be helping in another way as Big Brother/Big Sisters of Houston hosts their first "Big Taste" at the Corinthian on April 21st. Along with dozens of other wonderful Houston restaurants, we'll be giving out sweets to folks whose ticket purchase goes to fund important programs at BBBS. Join us!

Monday, April 1, 2013

Who makes YOUR food? So often the answer is “How the heck would I know?” Much of our food comes from distant places. Even in restaurants, you rarely see the people making your tasty meal.

We opened our current bakery in 2010 and from the beginning, we wanted transparency in how and where your cookies are made. Our open kitchen design is a rarity in bakeries. Everyday our customers marvel at the team of people they see mixing, rolling, baking and decorating their cookies. Many times our customers are so transfixed by what our crew is making they order something related to whatever is in production at the moment!An open kitchen is a first step in knowing how your cookie came to be, but who are those people and what are their stories? Today we begin a multi-part series of profiles on the talented and dedicated people who make magic everyday at our bakery. Name: Katherine “Katie” Rangel

Where did you grow up? Sugarland, TX

Position/Title at MCJ: General Manager

How did you get into cooking? My first job was at a candy store when I was 14 years old. I have a major sweet tooth. I used to dine out with my firend’s parents at fancy restaurants so I was exposed to many different cuisines and it caught my interest. After high school I enrolled in Houston Community College’s baking and pastry program and studied under a Belgian chef name Eddy Van Damme (he was fantastic). I also did an internship at Mark’s American Cuisine and worked in a handful of other places to gain experience. I was then hired as the first employee at Michael’s Cookie Jar and have been happily working there ever since.

Favorite Cookie: Chocolate Chip - hot, gooey, and fresh out of the oven.